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Index
Cover
Title Page
Copyright
Dedication
Contents
Foreword
Introduction
Prologue
Chapter 1: Into the Kitchen
Chapter 2: The Handoff
Chapter 3: Caught
Chapter 4: First Harvest
Chapter 5: Gold Mine
Chapter 6: The Perfect Smoke
Chapter 7: Last Call
How to Use This Book
Recipes
Caviar and Crêpes
Smoked Mussels
Herring Roe on Kelp with Charred Dandelions
Scallops from Fanny Bay
A Stew of Stinging Nettles
Halibut Skins Wrapped Around Clams and Rolled In Seaweed
Nootka Rose Petals and Salmonberries
Steamed Rhubarb with Spruce Branches and Angelica Leaves
A Broth of Roasted Madrona Bark
Aged Venison and Wild Lettuce with Seeded Bread
Shiitake Mushrooms Roasted Over An Open Flame
Scraped Albacore with a Broth Made from Smoked Bones
A Porridge of Lovage Stems
Fermented Turnips with Very Aged Duck
Barely Warmed Prawns with Barely Poached Roe
A Stir-Fry of Wild Beach Peas and Giant Clams
Whole Roasted Kohlrabi with Crushed Currants and Mussels
Slices of Porcini Mushrooms with Grilled Asparagus Juices
Many Types of Wild Berries In a Broth of Herbs and Grasses
Grilled Leaves of Caraflex Cabbage with Lemon Verbena
Warm Blueberries and An Ice Cream Made from Sweet Woodruff
Bundles of Romano Beans Roasted Over Oregano Sprigs
Smoked Sockeye Salmon
Braised Seaweed with Dungeness Crab and Brown Butter
Summer Flowers from The Farm
Escarole Dressed with Homemade Capers
Dried Mirabelle Plum Skins, a Candy Made from Rosemary
Whole Wheat Bread and Chicken Drippings
Whole Wheat Bread
Chicken Drippings
Tiny Squid and Charred Radicchio with Green Onions
A Flavorful Broth of Matsutake Mushrooms with Yellow Foot Chanterelles
Flax Seed Caramels
Ripe Pears Buried in Hot Embers
Slices of Celeriac Steamed in Buttermilk with Fresh Hazelnut
Kale Chips
Lamb with Grasses
A Dessert of Quince Fruits That Grow Around The Kitchen
Toasted Bread, Sweet Potatoes, and Whipped Cream
A Confiture of Wild Mushrooms and Freshly Picked Juniper Berries
Preserved Rose Hips with Warm Milk Jam
Salt-Cured Bone Marrow with Berries and Dried Beets
A Dessert of Fresh Chestnuts and Green Hazelnuts
Wild Venison Leg Cured Over Winter
How to Make Dandelion Vinegar
How to Make Rhubarb Wine
How to Make Preserved Smelt
How to Make Pickled Wild Things
How to Make Fermented Things
How to Make Capers Out of Seeds and Things
How to Make Flavorful Herb Oils
Seeded Rye Bread (A.K.A. Five-Day Rye)
Mussel Stock
Clam Stock
Smelt Stock
Spinach Purêe
Onion Stock
Charred Scallion Purêe
Light Vegetable Stock
Mushroom Stock
Fresh Cheese
Reduced White Wine
Cured Salmon Roe
Sea Salt
Meringue
Stock Syrup
Dark Syrup
Rosemary Candy
Acknowledgments
Index
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